Pork neck in mustard rub with warm potato salad in roux

Ingredients for 6 servings:

• 2 ½ kg boneless pork neck
• n. B. Oil
• n. B. BBQ rub (rôtisseur mustard, online trade)
• 1 ½ kg potatoes, mainly waxy
• 2 small onions
• 240 ml butter-flavored rapeseed oil
• 160 g flour
• 1 cup(s) water, approx. 150 ml content
• 1 tbsp mustard, extra hot
• ½ tbsp sugar
• ½ tbsp salt
• 1 tbsp black pepper, freshly ground
• 120 ml wine vinegar, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 15 minutes

Generously massage the meat with oil and mustard rub. Preheat the oven to 200°C (top/bottom heat). Bake the meat uncovered in a roasting pan for 2 hours and 45 minutes at 180°C (350°F) until cooked through. Boil the potatoes until tender. In the meantime, make the roux for the salad. Sauté the diced onions in the oil until translucent. Then stir in the flour, water, mustard, sugar, salt, pepper, and wine vinegar until a creamy mixture, similar to a pudding, forms. Peel the warm potatoes and cut them into thin slices (I use an egg slicer for convenience). Stir in the roux and transfer the salad to an ovenproof dish. Cover the dish with aluminum foil and set aside. When the roast is done, thinly slice it as well. Return the slices to the cooking liquid and baste with the liquid. Cover the roasting pan with aluminum foil. Place the potato salad and meat in the oven and keep warm at 75°C (167°F) until ready to serve.